Essential Cuisine veal glace adds fabulous depth of flavour to your dishes in seconds. The heavily reduced richly flavoured veal stock is a magical storecupboard ingredient. Give your sauces and marinades tremendous richness and a great hit of flavour. The veal glace has been developed by chefs for chefs.Â
You’ll find many uses for the Essential Cuisine veal glace:
- Dilute with water – 25g per litre – to make up a veal stock for a richer tasting broth
- Intensify flavours in most dishes: drizzle at room temperature for dressing plates, or drizzle over a rich truffle risotto just before serving
- Intensify flavours in sauces: stir a little veal glace into the foaming butter just before serving, when making a beurre noisette with capers and lemon to serve with a veal chop
- Intensify flavours in burgers & meatballs: stir a teaspoon into your minced beef or veal before making meatballs and burgers
- Brush the veal glace onto veal escalopes just before you dredge them with flour, egg and breadcrumbs and then fry
At Sous Chef, we are convinced the Essential Cuisine glaces are really something special! Nicola (Director) even has one of every flavour in her fridge.
Â
Shelf life 6 months+. Refrigerate after opening. Ingredients:Â Veal stock (water, veal stock, tomato, carrot, mushroom, onion, garlic), yeast extract, glucose, maltodextrin, salt, emulsifier (mono- and di-glycerides of fatty acids).
Reviews
There are no reviews yet.